Yummy Cheesecake

My friend in Missouri, Pam, inspired me  this summer to learn to make homemade cheesecake.  I never got around to making it since she showed me how AND I did NOT remember her recipe since I didn’t write it down.
So…I made a search online for a recipe.  And found three or four.  Two were almost identical except for the time the cheesecake needs to bake so, I made that recipe with the intention of starting with the first time and cooking longer if needed.
RECIPE:
{Adapted by Moi from the Food Network}
Ingredients:
CRUST
2 cups of finely ground graham crackers (I used a box of already crushed crackers)
1/2 tsp ground cinnamon
1 stick of butter

FILLING
1 pound of cream cheese, 2 8-0z blocks
3 eggs
1 c sugar
1 pint of sour cream
dash of lemon juice (optional)
dash of vanilla
DIRECTIONS
Preheat the oven to 350* degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened.  Lightly coat the bottom and sides of a 8-inch springform pan with nonstick cooking spray.  Pour the crumbs into the pan and, using the bottom of a measuring cup or glass, press the crumbs down into the base and one inch up the sides (I used my fingers).  Refrigerate for 5 minutes.

For the filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.  Add the eggs, 1 at a time, and continue to beat slowly until combined.  Gradually add sugar and beat until creamy, for 1-2 minutes.  Add sour cream, lemon juice, and vanilla.  Periodically scrape down the sides of the bowl and the beaters.  The batter should be well mixed but not over-beaten.  Pour the filling into the crust lined pan and smooth  the top with a spatula. 
Set the cheesecake in the oven with a metal pan full of water.  Bake for 1 hour and 10 minutes.  The cheesecake should still jiggle, but will firm up after chilling.  BE CAREFUL NOT TO OVERCOOK.  Let cool in pan for 30 minutes.  Chill in the refrigerator for at least four hours and then remove the pan by running a thin metal spatula around the sides.  Unmold and transfer to a cake plate. 

I put cherry pie filling over the top of mine.  :D but you can also make this topping:
1 pint blueberries
1 lemon, zested and juiced
2 TBS sugar
In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.  Leave to cool before spreading onto the cheesecake.

I’ll have to try the topping the next time.  My dh LOVES cheesecake so I had to learn how to make it homemade.  I made him one for his homecoming on Friday.  He loved it.
Enjoy the pix: